It is a durable product that requires less effort to store and process than red meat,white meat and seafood.
However,the conditioning and storage of red meat is very important in terms of the size of the meat's firing rate and long-term fresh storage.
After the process of making the product ready for consumption,it is very important to choose and design the cooling systems and capacities correctly so that the product is not damaged by certain factors (darkness - bruising).
Another important issue is humidification.It plays an important role in keeping the processed products fresh in the processing facilities.After the meat is separated from its body and cut into pieces,you can store it fresh for a maximum of 60 days without freezing in our cold storages that we have designed for you,using vacuum storage methods.
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